Easy Creamy Potato Salad

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 08/30/23
Tested by
Bahareh Niati
Bahareh Niati
Tested by Bahareh Niati
Bahareh Niati is a professional food photographer and recipe developer. Baking and sweet treats are her favorites, and she shares her creations and love for baking on her blog Baking is Therapy.
Learn about The Spruce Eats' Editorial Process
Potato salad with mayonnaise dressing

The Spruce Eats / Bahareh Niati

Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Servings: 6 to 8 servings

Potato salad can be both quick and easy and doesn't have to be overly complicated. This recipe is a perfect option when you have about 30 minutes to toss together a side dish. Made with diced potatoes, some chopped veggies, and a simple seasoned mayonnaise dressing, it's delightfully easy. Make it up for a potluck, barbecue, or family dinner. It's a guaranteed crowd-pleaser.

The best potatoes to use for potato salad are red-skinned or round white varieties. You can also use new potatoes when making the salad in late spring or early summer. Prep is simple, and if you like, add some chopped hard-boiled eggs or celery to the mix.

Mayonnaise is a popular base for potato salad dressings. Use your favorite store-bought mayo or try it with homemade mayonnaise. It's not difficult to make if you know a few tricks, and there are several variations—including gluten-free and egg-free recipes—to explore. The flavor is amplified with apple cider vinegar in this recipe, which adds a great tang and lightens the texture perfectly. The seasoning is a winning combination of onion salt, celery seed, and ground black pepper.

For the best results, make this potato salad in advance and let it chill in the fridge. A few hours is sufficient, but overnight is best. The flavor will continue to develop and marry with a little extra time. The potato salad will keep well for three to five days when refrigerated in an airtight container. Leftovers make an excellent and quick lunch when served with your favorite sandwich.

“This potato salad is simple to make and so tasty and creamy. I loved using red potatoes because they held their shape very well and didn’t break or turn mushy. Feel free to prepare this salad ahead of time since it tastes even better the next day!”—Bahareh Niati

Quick and Easy Potato Salad With Mayonnaise Dressing/Tester Image
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Ingredients

  • 3 pounds potatoes

  • Kosher salt

  • 1 large green bell pepper, coarsely chopped

  • 1 medium yellow onion, coarsely chopped

  • 1 cup mayonnaise

  • 1/3 cup apple cider vinegar

  • 1 to 2 teaspoons onion salt, to taste

  • 1/2 teaspoon celery seed

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make potato salad

    The Spruce Eats / Bahareh Niati

  2. Peel and cut the potatoes into small cubes. Cook the potatoes in boiling well-salted water, until just tender, 10 to 15 minutes. Drain well.

    Diced potatoes in a large pot

    The Spruce Eats / Bahareh Niati

  3. In a large bowl, combine the cooked potatoes, bell pepper, and onion.

    A large bowl of cooked diced potatoes, bell pepper, and onion

    The Spruce Eats / Bahareh Niati

  4. In a separate medium bowl, combine the mayonnaise, apple cider vinegar, onion salt, celery seed, and black pepper.

    A bowl of mayonnaise dressing

    The Spruce Eats / Bahareh Niati

  5. Add the mayonnaise mixture to the vegetables. Fold to combine. Cover, and refrigerate until cold, or up to overnight if time permits.

    a bowl of potato salad with mayonnaise dressing wrapped in plastic wrap

    The Spruce Eats / Bahareh Niati